Poppy Seed Chicken

• 1 pkg. spinach egg noodles
• 2 Tbsp. olive oil
• 2 lb. chicken breast, cooked and chopped
• 2 cans cream of chicken soup
• 1 1/2 c. sour cream
• 1 (8 oz.) can sliced water chestnuts
• 1/2 c. cooking sherry
• 1 tsp. tarragon leaves
• 1/2 tsp. white pepper
• 1/8 tsp. red pepper
• 1 c. butter flavored cracker crumbs
• 2 tsp. poppy seed
• 6 Tbsp. butter, melted

1. In a large saucepan, cook noodles.
2. Drain and toss with olive oil.
3. Place noodles in two 7 x 11-inch greased baking dishes, spreading noodles up sides of dishes.
4. In a medium bowl, combine chicken, soup, sour cream, water chestnuts, sherry, tarragon and peppers.
5. Pour soup mixture over noodles.
6. Sprinkle cracker crumbs and poppy seed over soup mixture.
7. Pour melted butter over crackers.
8. Cover and store in refrigerator.
9. Bake, uncovered, in a 325u0b0 oven for 55 to 60 minutes.

egg noodles, olive oil, chicken breast, cream of chicken soup, sour cream, water chestnuts, cooking sherry, tarragon leaves, white pepper, red pepper, butter, poppy seed, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=854225 (may not work)